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HOT CROSS BUN MUFFIN
Ingredients
225g unsalted butter (at room temperature) 200g light muscovado sugar 150g ground almonds 100g buckwheat flour 1 teaspoon ground mixed spice 1½ teaspoons gluten-free baking powder ¼ teaspoon sea salt
1 large orange 3 large free-range eggs (at room temperature) 175g mixed dried fruit (ideally with candied orange in it) 50g dried cranberries 1 eating apple (125g) 100g icing sugar, plus extra for dusting
Method
Heat the oven to 180C/gas mark 4. Line two muffin trays with paper cases or squares of baking paper. In a large bowl, beat the butter and sugar with an electric beater until pale and fluffy. Combine the almonds, flour, mixed spice, baking powder and salt in a bowl, then sift it on top of the creamed butter and sugar. Add the orange zest, 3 tablespoons of the juice and the eggs to the bowl as well. Beat everything together until you have a thick batter, then stir in the dried fruit, cranberries and apple. Dollop the mixture into the muffin cases so they’re three-quarters full. Bake for 35 minutes, then turn down the heat to 160C/gas 3 and bake for a further 20 to 25 minutes, until the muffins are well risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then remove to a rack to cool completely. Gradually mix the icing sugar with 4-5 teaspoons of the orange juice to make a thick icing. Spoon into a piping bag with a round nozzle, or into a sandwich bag, snipping off one corner. Pipe crosses onto each muffin.
1 hour
Easy
24 servings
SERVES 4
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